Recipes Pumpkin Spice Cinnamon Rolls w/ Maple Cardamom Icing 12 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: This sweet and tart lemon cake is the easiest bake you’ll ever make admin March 21, 2022 New Recipe: Five delicious new small-batch ice creameries to try in Toronto admin April 9, 2021 New Recipe: Which Food Network Chef Has the Highest Net Worth? admin March 7, 2021 New Recipe: ‘My Brain Was On Fire’ admin April 12, 2021 New Recipe: Ramadan recipe of the day: Seviyan kheer – News admin April 7, 2022 Soft & Chewy Caramel Candy January 25, 2022 About The Author More from this Author One Response GraemesEats October 10, 2021 With how insanely overdone “pumpkin spice” is around this time, I figured: “Hey, why not one more?” so I made this delicious upgrade to cinnamon rolls! You can use canned pumpkin or fresh pumpkin puree, your own pumpkin spice, or a mix and you can include or exclude whatever you want from the icing! Yield: 12 Rolls If you’d like to see any part of this process, I’ve made a video, divided by chapters and you can click [here](https://youtu.be/COqDYsxOpHw) to go directly to it. **Ingredients:** Dough: * 350g all-purpose flour * 200g pumpkin puree * 60g warm water * 60g warm 2% milk * 3 tbsp butter * 2 1/4 tsp (1 pkg) dry active yeast * 1/4 cup brown sugar * 1/2 tsp salt Pumpkin Pie Spice: * 1/2 tsp cloves * 1 tsp allspice * 3/4 tsp nutmeg * 1/2 tsp ginger * 1 tbsp cinnamon Filling: * 1/4 cup margarine (or butter, but I always forget to leave extra out) * 1/2 cup brown sugar * 1 recipe ^^^ of pumpkin pie spice (roughly 2 tbsp) Maple Cardamom Icing: * 4 oz. warm cream cheese * 1/4 cup 2% milk * 60g maple syrup * 1/4 tsp cardamom seed, ground * 2 tbsp icing sugar **Preparation:** 1. Mix together water, milk, yeast and 1 tbsp brown sugar. 2. When yeast is nice and foamy, add in all remaining dough ingredients except for 175g (or half) of flour and use a wooden spoon or paddle attachment to mix until combined. 3. Add remaining flour and knead in stand mixer on medium-high for about 5-6 minutes. 4. When dough is smooth and elastic, set aside in greased bowl to rise until doubled in size, approximately 1 hour. 5. While the dough is resting, you can make the spice mixture and icing by just combining the ingredients listed. 6. When dough has doubled in size, flour the top lightly, press out majority of the gas, and flip out onto a generously floured table. 7. Roll dough into a rectangle roughly 1/8 inch thick. You can either flour the top of the dough lightly or a rolling pin for this. I floured my dough. 8. Brush rolled out dough with 1/4 cup of margarine or soft butter, (I used margarine because my memory is similar to that of a goldfish and it’s spreadable straight from the fridge) then evenly spread brown sugar and pumpkin pie spice overtop of the margarine. 9. Starting with one of the long sides, gently roll the dough up tightly, trying to avoid large gaps or air bubbles that may make the rolls fall apart. 10. Cut the resulting log into 12 equal pieces and set them cut sides down in a 9 inch oven-safe pan, covered, for 45 minutes to proof. 11. Bake in a preheated 375F oven for 20-25 minutes, until nicely browned and cooked through. 12. Top with icing if desired. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.